Description
These Apple Pecan French Toast Cups combine tender, spiced apple filling with custard-soaked French bread cubes baked to golden perfection and topped with a buttery maple-pecan crunch. Ideal for a cozy breakfast or brunch, this recipe offers the perfect balance of sweet and warm autumn flavors in portable, individual servings.
Ingredients
Units
Scale
Apple Filling:
- 2 medium apples, chopped in small pieces
- 2 1/2 Tablespoons light brown sugar
- 1 Tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 Tablespoon corn starch
- 2 Tablespoons water (or more if needed)
French Toast:
- 4 cups French bread, cut into small 1/2 inch cubes
- 2 eggs
- 1/2 cup milk
- 1/4 cup cream
- 2 Tablespoons light brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
- 3/4 teaspoon cinnamon
Topping:
- 2 Tablespoons melted butter
- 3 Tablespoons maple syrup
- 1/3 cup chopped pecans
Instructions
- Prepare the apple filling: In a saucepan, combine chopped apples, light brown sugar, lemon juice, cinnamon, nutmeg, and corn starch. Stir to combine and cook over medium heat for 5-10 minutes until the apples soften slightly. Add water one tablespoon at a time if needed to keep the mixture from sticking. Remove from heat and set aside to cool.
- Prepare the bread cubes: Cut French bread into small 1/2 inch cubes and place them in a large bowl. Set aside.
- Make the custard mixture: In a separate bowl, whisk together eggs, milk, cream, light brown sugar, vanilla extract, nutmeg, and cinnamon until fully combined. Pour this mixture over the bread cubes and stir gently to ensure all cubes are coated. Let the soaked bread rest for 15 minutes, stirring occasionally to distribute the custard evenly.
- Prepare the pecan topping: Stir melted butter, maple syrup, and chopped pecans together in a small bowl and set aside.
- Preheat and prepare muffin pan: Preheat the oven to 350°F (175°C). Line a standard muffin pan with parchment paper to create tulip-style wraps for easy removal. This recipe yields 10 cups.
- Assemble the cups: Fill each muffin cup almost to the top with the custard-soaked bread cubes, then gently press the center down with the back of a spoon to create a small well for the apple filling.
- Add apple filling and bake: Spoon the cooled apple filling evenly into the indentations on each cup. Bake in the preheated oven for 10 minutes.
- Add topping and finish baking: Remove the muffin pan from the oven and spoon the pecan topping over each cup. Return to the oven and bake for an additional 12-15 minutes or until the edges are set and the tops are golden brown.
- Serve: Allow to cool slightly before removing from the pan. Serve warm with extra maple syrup or whipped cream if desired.
Notes
- Use day-old bread for best soaking results without becoming too soggy.
- Adjust the sweetness by adding more or less brown sugar or maple syrup to taste.
- Ensure apples are cooked until slightly softened but still hold some texture for the best filling texture.
- Parchment parchment tulip liners make for easy removal and an attractive presentation.
- These cups can be made ahead and reheated gently in the oven or microwave.
- For a dairy-free version, substitute the milk and cream with plant-based alternatives.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg
